Dried Mushroom

8/3/2019 Dried Mushroom

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NUR SAHRIZAN BINTI SERMAN

(D20091035075)

NOOR HAFIZAH BINTI NASIR

(D20091035083)

SANDRA MERU

(D20091035087)

NOR IZATI BINTI MAT YUSOFF(D20091035136)

SITI NURUL SHAHIDA BT MOHD ABD HADI(D20091035137)

Group Members :


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It works by removing watermolecule from foods.This will inhibit growth ofmicroorganism and maintain thequality of food


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Types of

food drying

Byevaporation

Bysublimation

Water in foods is removed

by evaporation process

Usually used in air drying,

sun drying, smoking or wind

drying

Water in foods is removed

by sublimation process

Used in freeze drying

where the food is frozen

first


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On this project, we choose to use food drying bysublimation because it is much more effective with

environment around us and also it is much easier to findthe equipment to conduct the drying process


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Oyster mushroom

characteristic

Cap

Oyster or fan shaped, usually 2-10 inches across (5-25

cm).

Often grow in a shelf-like formation with overlappingclusters.

Smooth, with no warts or scales.

Usually white to light brown with firm, white flesh.

The gills are white, and are attached to and running

down the cap and stem (decurrent).

Smell

Said to have a mild anise odor, meaning they smell a

little sweet like licorice.


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StemThey may not have a stem. If they do it will often be stubby and off-center if

the mushroom is growing on the side of a log. If it's growing on the top you

will see a more well developed stem.No ring around the stem, and no sack around the base.

Flesh is white

Spore printWhite to lilac-gray. It's best to make the spore print on a dark

background

HabitatThese mushrooms are saprotrophic, meaning they feed on dead material,

in this case wood. Thus you'll find them growing on logs or sick or dying

trees.

Most often found on deciduous hardwoods (trees that lose their leaves).

Beech and aspen trees are common. Sometimes found on conifers as well.


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Sunlight Oyster mushroom

Time taken 5 hours

Mass before dried 7.9704g

Mass after dried 5.6246g

Mass difference 2.3458g

Odor before weak

Odor after weak


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Hypothesis Drying mushroom by usingoven is more effective way to

dry food

Fixed variables Type of mushroom, time

taken for drying

Manipulated variables Method of dryingResponding variables Mass lost after drying

process

Materials and apparatus Mushrooms, hair dryer, oven,

sunlight, Petri dish, analytical

balance and forceps.


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Procedure:

1. Weigh the mushroom and record the weight.2. Put the mushroom into an oven for 4 hours.

3. After 4 hours, weigh the mushroom.

4. Record the weight.

5. Repeat the experiment with different methods; hair dryer and sunlight.

Results:

Type ofdrying

Weight beforedrying

Weight afterdrying

Weight lostOven

Hair dryer

Sunlight


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Oven

Oyster mushroom

Time taken 4 hours (65oC -

70oC)




Odor before weak

Odor after weak


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Hair-dryer

Oyster mushroom

Time taken 1 hour




Mass after

rehydrated

2.5654g

Odor before weak

Odor after weak


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Nutrition content inraw oyster mushroom

One cup ofmushroomcontains

around 28calories

Oyster

mushroomalso providevitamin D

Source ofriboflavin

(vitamin B2)

Good sourceof selenium

Source ofpantothenicacid (vitamin

B5)

Excellentsource of

niacin(vitaminB3


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Benefits of drying

mushroom

- prevent the growth of bacteria-can be stored for a long time up to 12 monthswhen stored in a cool, dry area in an airtightcontainer-light, exported to other countries

-reduce pungent smell-calorie content does not change-dried mushroom can rehydrated back to originaland it increase in volume by 3 - 4 times whenrehydrated


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GUIDELINES TOWARDS

IDEAL FOOD DRYING


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SPEED OF DRYING


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TEMPERATURE


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HUMIDITY ANDVENTILATION


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UNIFORM DRYING


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SUCCESSFUL

DRYING??

Although there are variety methods in food drying, this process is

not as precise as canning and freezing because there are many

factors involve. Trial-and-error approach should be used to find

what suits best for different kind of food.

Documents

Dried Mushroom